luigi di tullio
Executive Ambassador Castello di Gabbiano(winery) & ONAV wine technical taster
People often say: “How small the world is”, I found myself saying the same thing a few days ago, I have known Luigi for many years because he is in the wine sector, so I thought of introducing ONAV of which I am the Delegate for Canada, and to my great surprise I heard the answer that he was also an ONAV member. Canada is a very large nation and is very dispersed, so it is difficult to identify ONAV members, only chance allows us to meet colleagues from ONAV. Our goal is to spread the technical tasting of wine and moderate drinking, and of course to look for ONAV members in this immense territory.
-Luigi, how long have you been in Canada and how long have you been dealing with wine?
I have been in Vancouver specifically since 2016, so almost 9 years now; but my experience with Canada began in 2001 when I moved to Montreal for the first time. In 2009 I returned home and then in 2016 we decided to move to the beautiful province of British Columbia.My experience in wine began with my free job as a waiter in a renowned restaurant on the sea in my city in Puglia. There I took my first steps towards a less regional; broader Italian wine dimension. After that, I moved to Montreal; I found work in an iconic Italian restaurant called Boccalini where I met an Italian wine agent in Quebec: Italvine who offered me a job as a representative.
Here begins my adventure as a salesman. After returning to Italy and working in various import-export sectors, in 2014 I had the opportunity to collaborate with a historic Apulian company called Rivera where I dealt with Marketing and Export.
Since 2016, when I arrived at Vancover, I have worked as an Account Manager for Stile Brands; an agency with an excellent presence of some of the most prestigious Italian wineries but also a good international representation for both wines and spirits and beers. From March 2025 my latest adventure as Brand Executive Ambassador for Castello di Gabbiano; a historic century-old winery in Chianti Classico.
-Luigi why did you choose an ONAV course
It seemed more suitable for my needs. Working in the cellar I thought it was important to learn to taste a wine in a technical, almost scientific way as well as understanding all the stages of production, aging and conservation of the same.
-Luigi, the figure of the technical wine taster and the sommelier seem to be in conflict but in reality they are complementary, what message could you give to people (winery included) about the importance of this figure that is absolutely unknown.
While the sommelier is geared towards a communicative and commercial approach, the ONAVtechnical wine taster focuses his attention on the objective analysis of the wine, often collaborating with wineries or analysis laboratories. He evaluates the wine from an organoleptic point of view: aroma, flavor, consistency and aftertaste. The synergy between the two can bring great advantages.
–Luigi, what made you choose Castel di Gabbiano, what are your goals and of course why choose these wines.
Castello di Gabbiano has a century-long history, it is an honor for me to be an ambassador for such an important winery that produces one of the most iconic and important wines in the Italian wine scene. Chianti means many things but in recent years a lot of work has been done to educate consumers about the various facets, excellences and territories of the vast production area. My goal is to promote the Chianti Classico region, to revalue this small region between Florence and Siena that offers a wide choice of wines perfect for every occasion at truly competitive prices.
Chianti Classico: fresh, fragrant, always ready to accompany any type of dish.
Chianti Classico Riserva: a slightly aged version in large barrels; warmer, more mature, excellent for those who want a more complex product.
Chianti Classico Gran Selezione: the maximum expression of Sangiovese grown on the hills. Elegance, structure, complexity. A wine to drink immediately if accompanied by important meals or to leave to rest for a few years so that the tertiary aromas can give the wine a more noble character.
Finally, I would not disdain a typical Rosso Toscana “SuperTuscan” based on Sangiovese for those looking for a more international dimension.
-Luigi do you think that in Canada a collaboration between ONAV and a winery could bring benefits for both
Undoubtedly, collaborations for educational and support purposes are essential for any type of company. ONAV can certainly be a reference for anyone who works in the world of wine both as an internal resource and as an operator in the sector.
People like Luigi are the cornerstone of an information sector, and I hope he can make his experience available to ONAV Canada.